Name: Fall Vegetable Curry
Total time: 25 min
Ingredients: 2 tablespoons chopped fresh cilantro; 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 cup small cauliflower florets; 1/4 teaspoon salt; 1 cup diced peeled sweet potato; 1 1/2 teaspoons olive oil; 2 teaspoons Madras curry powder; 1/2 cup plain 2% reduced-fat Greek yogurt; 1/4 cup thinly sliced yellow onion; 1/2 cup organic vegetable broth (such as Swanson); 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Vegetable Curry

What vegetables can I use for Vegetable Curry?

Do I need any special equipment to make Vegetable Curry?

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Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish.

Milk

Gluten Free

Vegetarian

Mediterranean

Fresh Vegetables

gram

fresh cilantro

Beans & Legumes

garbanzo beans

cauliflower florets

Seasonings

salt

sweet potato cubes

Oils

milliliter

olive oil

madras curry powder

Yogurt

plain greek yogurt

yellow onion

Stocks & Broths

vegetable broth

Canned Vegetables

diced tomato

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Potassium

Minerals

Phosphorus

Magnesium

Cholesterol

Trans fatty acids

Vitamin A

Vitamins

Lactose

Carbohydrates

Iron

Beta-carotene

Choline

Vitamin C

Selenium

Manganese

Copper

Zinc

Sodium

Calcium

Sugar

Dietary Fiber

Protein

Calories

Water

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Alpha-carotene

Vitamin K

Lycopene

Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought microwave brown rice, this curry is sure to make your cooler nights cozy and comforting.

Autumn Medley Vegetable Curry

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Hearty Coconut Veggie Curry

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Autumn Harvest Veggie Curry

Savor the flavor of our Mango Coconut Mung Bean Curry, a vegan dish that combines Indian spices, coconut milk, mango, and lime in a delightful medley. This simplified recipe can be prepared using the stovetop or Instant Pot.

Mango Coconut Mung Bean Curry

Enjoy the delightful flavors of this Zesty Thai Coconut Veggie Curry made with a delightful blend of vegetables, red curry paste, and coconut milk. Topped with fresh cilantro, this mouth-watering curry is best served over brown rice.

Zesty Thai Coconut Veggie Curry

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Simple Veggie Curry Recipe by Tasty

This amazing aubergine curry  is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Thai Coconut Vegetable Curry Recipe by Tasty

Fall Vegetable Curry

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